When it comes to "putting the pie together" before baking, the recipe handed down by my great aunt states to pour liquid in bottom of uncooked pie shell, THEN "spread" topping on top of pie.
How in ...

When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove without breaking.
The two tactics I use to ...

I cooked something yesterday similar to a potato Gratin using a cheese sauce. I noticed afterwards that the oil from the cheese had separated and after serving it up, there was a pool of orangey oil ...

This past weekend we visited Rodale farm's organic apple festival, and we spent all of yesterday canning. We also have several peaches from making a batch of fruit ketchup. We still have about 1/4 a ...

in making the easy pie crust, it calls for oil. When you make the crust can you substitute the oil for eggs or something like that or is oil the best thing to use when making pie crust. I know that ...

I made a shoofly pie using the recipe from Joy of Cooking. That recipe instructed to mix 1 cup of boiling water into the mixture (of eggs and molasses) before pouring into the pie shell.
Why boiling ...

I am trying not to use wheat flour in my pie crust but nothing seems to come close to the flaky crust I get with wheat. I tried all oat and cashew flour and the crust was more like a crumbly crust if ...

In some recipes for apple and cherry pie, it is suggested to pre-cook the filling at low temperature in order to make pectin heat resistant and so preserve the shape and structure of the fruit.
This ...

When a receipe uses cookie crumbs mixed with melted butter for a base, it usually requires it to go into the oven for about 10 minutes. I am wondering why it needs to go into the oven as opposed to ...

I followed the recipe below but I'm concerned that it seems like a lot of cream - it's very runny. I've already mixed it up, poured one pie, and have a ton of mixture left - probably enough for 6 more ...

Cook's Illustrated has developed a recipe for pie dough that substitutes vodka for some of the water, making dough mixable but developing less gluten (tough pastry). It works! Has anyone tried using ...

I am assembling a recipe for a glazed fruit pie, refrigerated and not cooked. The glaze will be made from a starch which will be boiled with water and sugar, poured over berries in a jelly roll pan ...

I realise a 'pie' may mean different things to different people.
In my case it's chicken mushroom and tarragon pie with shorcrust pastry base and a top fully enclosing the filling.
If i'm eating the ...

I'm interested in trying to make this "water whip" pie crust. Unlike a typical pie crust where lard/butter/shortening is cut into the flour, the shortening is apparently melted and whipped before the ...

I am making small pies (in muffin tins!) for a party. I plan on pre-cooking the filling (ground beef and veggies), then finishing the pies at the location. Would it be helpful (either for transport ...

We have the question about peeling apples for a pie, and the accepted answer is "depends on the apple".
I seldom make desserts involved baked apples, so I am not well versed in the baking cultivars. ...

I am planning on baking a chicken pie that contains double cream tonight and serving it two days later.
How long does the cream in the freshly baked pie last for? Do you think it will be still okay ...

I have done this in the past but didn't really get the pie to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all the other aspects of the apple-choco ...

I am looking to make an antique recipe (amish milk pie) which calls for thick soured milk. I can get my hands on raw milk, but it's iffy whether or not it will have the correct lactobacillus present ...

My PA Dutch grandma's pumpkin pie always had a thin layer of custard on the bottom. We have her recipe but none of us has been able to get the filling to separate... Anyone have any idea what might ...

Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie ...

I have made a coconut cream pie and after being in the fridge overnight, it did not set up. Is there anything I can do now to get it to firm up? The coconut flakes are already in it, so I don't think ...